Sauté the onion in olive oil. Reduce the heat, add the garlic, 20g of butter, black pepper, paprika, salt, and tomato paste. Sauté for a few minutes until the flavors meld.
Add the ground beef and sliced carrots to the pan, and cook until the meat is fully browned.
Pour in the vegetable broth and simmer for about 30 minutes, or until most of the liquid has evaporated.
Meanwhile, boil the potatoes in a separate pot until tender.
Add 30g of butter, almond milk, parmesan, and salt to taste to the cooked potatoes. Mash thoroughly to create a thick puree.
Transfer the cooked meat mixture to a baking dish and stir in the frozen peas.
Spread the mashed potato puree evenly over the top of the meat layer.
Bake in the oven at 200°C for approximately 20 minutes.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
